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My friend Kristie sent me this recipe that she created with much excitement. Her enthusiasm sold me immediately. “They’re so fluffy,” she said. “Even my kids ate them!”I’ve got my own pancake recipes, but this one looks downright delicious. The picture reminds me of a hoecake, which is a flapjack-like concoction made with corn meal instead of flour.

Keto Ingredients

I’ll let Kristie take the reigns from here. Drumroll please…. and now…Kristie!!!!!

Oh my Gosh, after 16 month of trying to find THE perfect low carb high fat pancake, I’ve accidentally stumbled upon it. Inspired by my kids–they say the darndest things–who reminded me of two important things. First, my son really wanted the fluffy, high carb pancakes of our past. Really, really wanted them. He begged. He batted his big brown eyes at me. He even titled his head, fluttered his long dark lashes and folded his hands in a prayerful fashion. And as I stabbed a stubby forefinger through Pinterest and my old high carb recipe board, it occurred to me to do what any good momma does–trick him! I’d modify that recipe into something he’d love! But how?

I stared at that recipe and wondered whether I should mix part “real” flour with my magic low-carb flours. If I did a blend, maybe…. And that’s when my eldest popped up over my shoulder, and said, “Mom, baking soda and vinegar in a recipe. Doesn’t that cause the little volcano in the chemistry experiment?”

Genuis! My kids are geniuses! So, the second reminder was that vinegar and baking soda do give things a little “rise”. And I remember the high carbage recipe as being particularly fluffy. But almond flour doesn’t fluff…not without help, so what’s a miracle mom to do?

Kristie added bacon to one of her pancakes!

As I said earlier, this ain’t my first time at the rodeo. I’ve made more LCHF pancakes than I’ll admit. Some were good; some were, uhm, not our favorites, but none have been puffy and perfect. Until today.

So…armed with 16 months of failures and determined to deceive my son with something he’d love without carbs, I started thinking about the LCHF recipes I’d used in the past. Almond flour, protein powder, coconut flour, oat fiber, psyllium husk, hazelnut flour, peanut flour, and so on. I decided to keep it simple and use almond flour as a base, throw in coconut flour for texture, and protein powder for structure. I knew it had to have eggs, but beyond substituting low carb flours, I followed, mostly, the old carb fluffy recipe of the past. And it did not let me down!

Fluffy, sweet, moist, comforting…everything a puffy pancake should be. The secret is no secret and was under my nose the entire 16 months. Baking soda and vinegar…so simple that my kids thought of it first! Try these puffy pancakes and you’ll be thinking that you should listen to your kids more often too.

if desired, and sweetener (liquid or powder or combination)2 pastured eggs

3 T melted butter

2 tsp vanilla extract

2 TBSP coconut milk or water

Instructions

1. Start by making “buttermilk”. In a glass bowl, mix cream and vinegar. Set aside to thicken. In a mixing bowl, add almond flour, protein powder, coconut flour, baking powder, baking soda, salt, and cinnamon. If using powdered sweetener such as Splenda, Swerve, or powdered stevia, add that too. Mix well and set aside.

3. To the “buttermilk”, add eggs, melted butter, vanilla extract, and coconut milk or water (may need to add more if batter is too thick).

4.Use a whisk to blend it well and then add it to the dry ingredients. Mix well. I used ghee in a medium to low heat skillet (almond flour burns at medium temperatures).

Although the texture is very much like traditional pancakes, the batter is a bit more fragile, so making them a little smaller, about 3 inches in diameter, makes them easier to flip. Serve warm with sugar free maple syrup and butter.

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Need Ingredients for That Recipe?

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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